📝 About This Recipe
Nilagang Baka is the quintessential Filipino soul food, a clear-broth beef stew that celebrates the purity of its ingredients. This slow-simmered masterpiece features melt-in-your-mouth beef shanks and brisket paired with an abundance of crisp, colorful vegetables in a naturally sweet, savory broth. Perfect for rainy days or family gatherings, it is a timeless classic that brings the warmth of a Filipino home to your dining table.
🥗 Ingredients
The Meat
- 500 grams Beef Shank (Bulalo) (cut into 2-inch chunks, bone-in for extra marrow flavor)
- 500 grams Beef Brisket (cut into 2-inch cubes)
Aromatics and Broth Base
- 8-10 cups Water (enough to fully submerge the meat)
- 2 large Yellow Onion (quartered)
- 1 tablespoon Whole Black Peppercorns (slightly crushed to release oils)
- 3 tablespoons Fish Sauce (Patis) (plus more for adjusting taste)
- 2 inch piece Ginger (smashed; optional but great for removing gamey scent)
Vegetables and Starches
- 3 medium Potatoes (peeled and quartered)
- 3 pieces Saba Bananas (ripe, halved diagonally; adds a subtle sweetness)
- 2 pieces Corn on the Cob (cut into 3 segments each)
- 1 large bunch Pechay (Bok Choy) (stems separated from leaves)
- 1/2 head Cabbage (cut into wedges)
- 10-12 pieces Green Beans (Baguio Beans) (ends trimmed)
👨🍳 Instructions
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1
Place the beef shanks and brisket in a large stockpot and cover with enough water to submerge completely. Bring to a rapid boil for 5 minutes.
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2
Drain the water and rinse the meat under cold running water to remove 'scum' or impurities. Clean the pot thoroughly before returning the meat to ensure a clear broth.
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3
Refill the pot with 8-10 cups of fresh water. Add the quartered onions, crushed peppercorns, smashed ginger, and fish sauce.
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4
Bring the pot to a boil, then immediately lower the heat to a gentle simmer. Cover the pot tightly.
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5
Simmer for 1.5 to 2 hours. Check the meat periodically; it should be fork-tender but not falling apart yet. Skim any excess fat from the surface occasionally.
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6
Once the meat is tender, add the corn segments and sliced saba bananas. Simmer for 8-10 minutes until the corn is cooked through.
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7
Add the potatoes to the pot. Cook for about 10 minutes or until they can be easily pierced with a fork.
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8
Add the green beans and the white stems of the pechay. Cook for 2 minutes.
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9
Taste the broth. Adjust the seasoning with more fish sauce or a pinch of salt if necessary.
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10
Add the cabbage wedges and the green leaves of the pechay. Turn off the heat and cover the pot for 2 minutes. The residual heat will perfectly steam the leafy greens while keeping them vibrant.
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11
Transfer to a large serving bowl, ensuring every portion gets a mix of meat, bone marrow, and various vegetables.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a rolling boil after the initial cleaning; a gentle simmer prevents the fat from emulsifying. If you are short on time, a pressure cooker can tenderize the beef in 30-45 minutes, but add the vegetables only after pressure-cooking. Choosing beef with bone marrow (like bulalo) provides a richer, silkier mouthfeel to the soup. Saba bananas are traditional for a touch of sweetness, but if unavailable, you can omit them or add a small piece of star anise for depth. Always serve the 'sawsawan' (dipping sauce) on the side to allow diners to customize the saltiness of their beef.
🍽️ Serving Suggestions
Serve hot with a side of steamed white jasmine rice. Prepare a small dipping bowl of fish sauce (patis) with a squeeze of calamansi and crushed red bird's eye chilies (siling labuyo). Pair with a cold glass of iced tea or a refreshing calamansi juice to cut through the richness of the beef. For a complete Filipino feast, serve alongside a dry dish like Chicken Adobo or Fried Fish. A side of spicy pickled papaya (atchara) provides a lovely acidic contrast to the savory broth.